Pour 1 cup of water into a small saucepan and bring to a rolling boil over medium-high heat.

Lightly crush 2 to 3 cardamom pods with the side of a knife and slice 1 small piece of fresh ginger if using.

Add the crushed cardamom pods and ginger slice to the boiling water and simmer for 30 seconds to infuse the flavors.

Drop a pinch of saffron strands into the simmering water and let steep for 30 seconds.

Add 2 teaspoons of black tea leaves or 1 tea bag to the spiced water, stir gently, and brew for 2 to 3 minutes depending on desired strength.

Strain the brewed tea through a tea strainer into a measuring cup, discarding the solids, yielding about 3/4 cup of tea concentrate.

In the same saucepan, combine 1/4 cup evaporated milk and 3 tablespoons sweetened condensed milk over low heat and whisk for 1 to 2 minutes until smooth.

Slowly pour the strained tea into the milk mixture while stirring constantly to prevent curdling and ensure a smooth texture.

Keep the heat on low and warm the chai for an additional 1 to 2 minutes, taste, and adjust sweetness if needed.

Divide the hot Irani chai into teacups and serve immediately while steaming.